Minestrone
Ingredients
- 6 cups vegetable broth
- 1 can crushed tomatoes (28 oz)
- 1 1/2 cups cooked cannellini beans
- 1 cup uncooked whole wheat or GF macaroni (or other small pasta)
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 cup diced mushrooms
- 1 tablespoon minced garlic
- 1 sprig fresh rosemary (or 1 tsp dried)
- 1 sprig oregano (or 1 tsp dried)
- 2 bay leaves
- 1 teaspoon dried basil (If using fresh, don't add until right before serving.)
- 1/2 teaspoon freshly ground black pepper
- 4 cups chopped kale, spinach, or chard (I prefer kale, but use whatever you have.)
- Splash red wine vinegar (If your canned tomatoes don't have a lot of taste.), optional
- 2-4 cups water (As needed, if it gets too thick.), optional
Instructions
- Combine all ingredients, except kale (or spinach or chard) in an Instant Pot or other pressure cooker.
- Set to manual low pressure for 5 minutes, quick pressure release after 10 minutes.
- Remove herb stems and bay leaves, stir in the kale (or spinach or chard), and add vinegar, if desired.
- Alternatively, combine all ingredients in a stock pot on the stove.
- Bring to a boil, lower the heat, and simmer until pasta is done, about 1/2 an hour.
